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Butter Toffee Pretzels Recipe

Butter Toffee Pretzels

Mini pretzels coated in a buttery stovetop toffee and baked low and slow until crisp. A sweet and salty snack for parties and gifting.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Snack

Ingredients
  

  • 10 cups mini pretzels
  • 1 cup unsalted butter 2 sticks
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda

Optional

  • 1/2 cup chopped pecans or almonds
  • 1/2 cup mini chocolate chips or chopped dark chocolate
  • flaky sea salt for finishing

Instructions
 

  • Preheat the oven to 250°F (120°C). Line two large rimmed baking sheets with parchment or silicone mats and spread the pretzels in an even layer between them.
  • Measure the sugars, corn syrup and salt, and have the vanilla and baking soda ready.
  • In a heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, granulated sugar, corn syrup and salt. Stir until melted and smooth, bring to a gentle boil and cook for 4 to 5 minutes, stirring occasionally.
  • Turn off the heat. Stir in the vanilla, then quickly whisk in the baking soda; the toffee will foam.
  • Pour the hot toffee over the pretzels and toss gently with a heatproof spatula to coat.
  • Bake for 45 minutes, stirring every 15 minutes. Add nuts, if using, for the last 15 minutes.
  • If using chocolate, sprinkle it over the hot pretzels right out of the oven.
  • Let cool completely on the pans, break apart clusters, sprinkle with flaky salt if you like, and store in an airtight container.

Notes

Yield: about 10 to 12 servings (roughly 10 cups). Cooling time: 30 to 40 minutes.
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